Chikhirtma (ჩიხირთმა (chikhirtma))
Overview
Chikhirtma is a traditional Georgian chicken soup with a silky, golden broth. Chicken is simmered to make a rich stock, then onions softened in butter or chicken fat and a little flour are added. At the end, beaten egg yolks mixed with vinegar or lemon juice are slowly stirred in, thickening the soup and giving it a gentle sourness. Fresh coriander, dill or mint and a pinch of marigold or coriander seed may be added. It is eaten as a restorative dish and is also popular after a festive night.
Pictures
History
Chikhirtma is one of the classic soups of Georgian cuisine and is often mentioned as a cure after a long feast. Its egg and acid thickening resembles techniques found elsewhere in the region, including Greek avgolemono and Turkish terbiye. Many Georgian families have their own version. It is served in homes and restaurants across Georgia.
Main ingredients
Chicken, egg yolks, onion, vinegar or lemon, flour, coriander. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~90 min
Ingredients
- 1 chicken (about 1.2 kg)
- 2 onions, chopped
- 1 tbsp flour
- 3 egg yolks
- 2 tbsp wine vinegar or lemon juice
- fresh coriander
Allergens: Contains: Gluten, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the chicken in 2 l water for 1 hour; shred the meat and strain the broth.
- Soften the onions in fat, add flour and stir into the broth.
- Whisk yolks with vinegar and a ladle of broth and stir in off the heat.
- Return the chicken, season and add coriander.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.